Then pour away all the Butter, and make them a Sauce of Gravy
seasoned with Salt and Spice, and juyce of Orange at last squeesed upon
them.
A FRICACEE OF LAMB-STONES, OR SWEET-BREADS, OR CHICKEN, OR VEAL, OR MUTTON
Boil the meat in little pieces (if Chicken, flead and beaten) in the Pan
with a pint of fair-water, with due seasoning. When it is very tender, put
some Butter to it, and pour upon it a Liquor made of four yolks of Eggs
beaten with a little white wine and some Verjuyce; and keep this in motion
over the fire, till it be sufficiently thickened. Then pour it into a warm
dish, and squeese some juyce of Orange upon it, and so serve it up. If you
would have the meat first made brown and _Rissole_, fry it first with
Butter, till it be brown on the outside; then pour out all the Butter, and
put water to it, in which boil it, and do all as before. If you like Onions
or Garlike, you may put some to the water. Fresh broth may be used (both
ways) instead of water, and maketh it more Savoury.
A NOURISHING HACHY
Take good Gravy of Mutton or Veal, or of both, with the fat clean skimmed
off.
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